Apricot-Orange Cream Scones

 

2

cups Gold Medal® all-purpose flour

3

tablespoons granulated sugar

3

teaspoons baking powder

2

teaspoons grated orange peel

1/2

teaspoon salt

1/2

cup chopped dried apricots

1/2

cup white vanilla baking chips

1 1/3

cups whipping cream

1

cup powdered sugar

2

to 3 tablespoons orange juice

• 1 Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
• 2 On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
• 3 Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.